been feasting on this raw mango salsa recipe for awhile now, and I just
can't get enough of it. There are enough ways to make and serve it that
it doesn't seem to get old. Try serving it in a wrap of romaine lettuce
leaves for a burrito-like dish, for instance.
You can try tossing in some corn or adding some cilantro and you've got
entirely different taste. Preparation is just washing your produce and
chopping everything up, so it shouldn't take all that long.
I've made this dish a few times as an example to non raw foodists who
want to try a raw meal. They may balk at eating six bananas for dinner,
but this seems to be in their comfort zone, and delicious to boot. In
such cases, I serve it like a burrito, with the romaine leaves acting
as a wrap around the salsa.
Usually when I'm eating it myself I just throw it on top of some salad
greens, mix it all up, and enjoy. It's just a quicker way
of eating it, really. I'm sure creative eaters can think of other
applications as well.
Raw Mango Salsa Recipe: The
Mango Salsa Recipe:
Three Large Champagne Mangos or Another Variety
Two Large Red, Yellow or Orange Bell Peppers
3/4 lb to One lb of Tomatoes (Plum, Cherry, or
Regular Are All Fine)
Three to Five Large or Six to Eight Small
*Optional* Two to Three Cobs of Very
Freshly Picked Corn
*Optional* Cilantro or Another Herb of
to Serve it Over Such as Romaine Lettuce for "Burritos" or Green Leaf
Mix for a Salad.
Mango Salsa Recipe: Directions
Making this dish is very easy. Simply finely chop all the ingrediants,
throw them in a bowl, and mix throughly. Let the juices mix together
for 15 minutes, mix again, and then eat it straight or serve it in some
other fashion. This quantity of food will serve one hungry raw
foodist, two average raw foodists, or maybe 6-8 SAD eaters using it as
a side salad.
A Note On Corn
Corn is an ocassional indulgence for me becuase it's not the easiest
thing for the body to handle, and it's so hard to get fresh. Within
hours of being picked, corn's sugar content has been significantly
converted into starch, which isn't ideal for digestion. I only buy it
during the summer months when I can get it fresh from the farm where
it's been picked.
In the example of this recipe, it tastes good, but I honestly think the
flavor of the overall recipe is stronger without it.
Here's a bowl of the
salsa, which is made with corn in this example.
I've scooped that
same salsa into romaine leaves for a burrito-like dish.
Here is the salsa
over shredded lettuce.
I remade the dish
without the corn.
Here's the mango
salsa recipe without the corn, and atop a mix of salad greens
from my garden.